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Pre-heat the oven to 180C/350F.
Place the cubed pumpkin in a bowl and drizzle with one tablespoon of olive oil. Season with salt and pepper. Cover a baking sheet with baking/parchment paper. Place the pumpkin pieces on the sheet. Place in the oven for 1 hour or until cooked through. Cool slightly.
To assemble, place the lentils, pumpkin, spring onions/scallions, capsicum/pepper, and cherry tomatoes in a large bowl. Drizzle with two tablespoons of olive oil and white wine vinegar. Add the mustard and season with salt and pepper. Stir until combined thoroughly.
Top with chopped walnuts and serve immediately.